Vitamin charge

Truly speaking, they are not hiding from us but on the contrary, sometimes we forget about products which have been known since childhood

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In recipe book

Truly speaking, they are not hiding from us but on the contrary, sometimes we forget about products which have been known since childhood, remaining the best friends and helpers for us like in old times. I you want to effuse health, pitch in fruits, vegetables, verdure and beans and cereals. They will bring you beauty and freshness, boosting your immune system and defending from stress.

Stuffed avocado

Ingredients:
(for 3 portions)
avocado – 3 pc
Boiled rice - 1 glass
Sausages - 4 pc
Bryndza - 200 g
Olives - 10 pc
Tomatoes - 2 pc
Sweet pepper - 1 pc
Carrot - 1 pc
Juice of 1 lemon
Olive oil 4 tbsp.

Cooking:

Halve avocado, remove the seeds, cut the flesh leaving the 0,5 cm layer.
Prepare the stuffing: chop the avocado flesh. Boil the carrot and sausages, cut into cubes. Chop the olives, tomatoes and sweet pepper finely slicing them. Mix boiled rice, vegetables, sausages, avocado flesh, olives and stir all up. Sprinkle with salt and pepper to your taste. Stuff avocado fruits with the mixture and season with lemon juice mixed with olive oil. Top with cubes of bryndza.

Salad with white beans, lemon and fennel

Ingredients:
220 g dry white beans
2 small fennel root crops (leave the greens for dressing)
60 g (4 tbsp) oil
1/2 tea spoon sugar, salt and freshly grounded black pepper
Leek and Radicchio lettuce leaves
1 lemon
Fresh verdure for dressing

Cooking:

Put the beans in a saucepan and pour with water so that it covers the beans. Boil it in a microwave oven at full heat for 10 minutes, then take it out and leave for 1 hour. Drain the water off afterwards. Put the beans in the saucepan again, pour with fresh water and boil at medium heat for 1 hour. Get it idle for 10 minutes then drain the water off. Pour 600 ml water into the saucepan and boil for 5-7 minutes at the full heat. Parboil slices of fennel in boiling water during 2 minutes at the full heat. Drain off the water and leave the fennel aside. Peel the lemon using a potato-peeling knife. Remove the white layer from the lemon zest. Cut the zest in thin strings. Squeeze the lemon juice. Put 40 ml lemon juice, oil, sugar, salt and pepper into a small pan and stir up with a fork or small hand mixer until the mixture gets thick. Chop the remaining fennel and add to the lemon mixture. Mix the beans and fennel. Pour vegetables with lemon mixture, and stir up thoroughly. Arrange leek and radicchio leaves on a plate. Top them with salad and dress with fresh verdure and lemon zest.
Advice: serve with young potatoes boiled with cover or baked.
You may use other kinds of beans, such as red or white with black eye. You may use lime instead of lemon, walnut or hazelnut oil instead of ordinary oil.

Salad with Roquefort and pear

Ingredients:
1 big pear (hard)
Mixture of lettuce leaves (any)
50g walnuts
50g honey
150g Roquefort
Balsamic vinegar
Olive oil
Salt

Cooking:

Tear the lettuce and arrange on a plate.
Halve the pear.
Heat the honey on the pan and get the pear caramelized in it from both sides for about 10 minutes. Cook the walnuts in the same caramel on a low heat.
Slice the cheese.
Tenderly top the lettuce leaves with slices of pear, cheese, walnuts and arrange nicely.
Sprinkle with olive oil and balsamic vinegar to your wish.
Serve not stirred.

Baked apples

Ingredients:
(for 4 portions)
4 big apples
3 tbsp chopped almonds
3 tbsp honey
1 tbsp butter
1 tea spoon cinnamon

Cooking:

Wash the apples. Remove the core accurately using a special knife. Do not pierce fruits through!!!
To prepare stuffing, combine almonds with honey, butter and cinnamon in a small saucepan.
Heat the oven to 180 degrees. Grease a baking pan with the butter.
Arrange apples in the baking pan filling them in the almond paste accurately.
Put the pan on the medium shelf of a pre-heated oven and bake for 30 minutes.
Serve hot with vanilla sauce to your wish.